WHITE LAKE HUNTING LODGE PHEASANT

4 pheasant breasts
Clean breasts, pat dry with paper towel
Put breast in large plastic bag with 2 c buttermilk
Marinate 4-6 hours
Strain pheasant breasts from buttermilk
In a shallow dish mix flour, salt , pepper, paprika (smoked is good), garlic powder and
whatever other spices you may want
In a nonstick skillet heat oil (¼ inch) over medium heat
Dredge pheasant in flour mixture fry in hot oil until brown on both sides
Drain on paper towel
Sauce

You can use cream of 2 small can of cream mushroom or cream of chicken (or 1
each)

Thin with milk (1 cup) add 8 oz can mushroom drained
Or

Melt ½ c butter in sauce pan
Add ½ c flour-cook for 5 minutes on low heat
Mix in 1 c chicken stock and 1 cup milk
Heat until sauce is thickened
Add 2 c mushroom drained (fresh can be used but cook first)
Season with salt, pepper, garlic powder, smoked paprika and any other spice you want
Bring sauce to a slight boil-continue cooking for 5 minutes-stir often
If sauce is too thick add more milk-it should be the consistency of syrup
Cover the bottom of an ovenproof baking dish with sauce
Lay browned pheasant breasts on top of sauce
Pour remaining sauce over breasts
Cover and bake 1 ½ – 2 hours at 275 degrees